Herbs and spices have always had a place in the culinary landscape around the world. Chefs and cooks sought ways to mask flavors, enhance flavors, and create new flavors using these little sprinkles of huge flavor. Most people are familiar with basic spices like:
Many are even familiar with popular spices from other cultures like:
- Curry powder
- Chinese five spice
- Jerk seasoning
- Herbs de Provence
These flavors made their way into restaurants and homes around the world, adding all new profiles to traditional and unique dishes. As the landscape of dining guests changes, so do popular spice flavors. Consumers today are more willing to try new flavors and actually crave such daring dinners. Experts from McCormick, the National Restaurant Association, Datassential, and Flavorseal share how exotic spices and heat are topping the list of flavor trends for 2017. Rising spices include:
- Peppercorns in sweet dishes
- Harissa -Tunisian chile paste
- Za’atar -Middle Eastern spice blend
- Dukkah -Egyptian spice blend
Essentially, any spice or spice blend from the Middle East or Northern Africa is gaining in popularity right now. In addition, people are looking for exciting, creative hot and spicy flavor combos.
You don’t have to be trained in one particular type of cuisine to incorporate these trendy flavors. Take a look at traditional recipes using each spice. Think about what ingredients you use regularly that appear in those dishes. Grab your chef coat and start experimenting with different food and spice combinations.
Culinary trends are based on the public’s desires and the use of ingredients by chefs. Some trends come and go while others become supper staples. A great way to incorporate trends is to see if it fits somewhere in your current menu. If not, don’t try to force it. Trends are meant to inspire, not dictate your culinary creations.